Cullen Skink #2 |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 pound smoked haddock (Finnan Hadddie) (find it frozen in your fish stove) | 1 quart cold water | 1 medium yellow onion, peeled and diced |
| 3 cups milk | 2-1/4 cups cooked mashed potatoes | 1 tablespoon butter |
| salt and freshly ground black pepper to taste | tiny pinch of ground mace | GARNISH: butter |
| chopped parsley | ||
| 1 | Place the fish in a 4-quart shallow pan along with 1 quart of water. Bring to a boil and reduce the heat. Simmer, partly covered, for 10 minutes. Remove the cod, reserving the broth, and allow it to cool. Debone and flak the fish. Return it to the pan. Add the onion, cover, and simmer for 20 minutes. |
| 2 | In a small saucepan heat the milk to a boil and add to the broth and flaked fish. Simmer 4 minutes, partly covered. |
| 3 | Stir in the remaining ingredients, except the garnish, and bring to serving temperature. Salt and pepper to taste. Top with the butter and parsley and serve hot. |